Post by DAG on Jun 23, 2012 17:47:56 GMT
Recipe from the PickMeUp Magazine:
Grandma Jessie's Sausage & Apple Pie
500g pack of ready-made puff pastry
3 tbsp sage leaves, finely chopped
450g sausage meat
Sea salt and black pepper
Pinch ground nutmeg
2 large Cox's or similar sharp-tasting apples, peeled, cored and thinly sliced
1 egg, beaten
1. Preheat the oven to 220 deg.C/gas 7,. Roll out 2/3 of the pastry and use to line a 23 cm loaf tin.
2. Mix the sage into the sausage meat, season well and add ground nutmeg. Place half the sausage meat in the base of the tin, leaving a border of pastry around the edge. Cover with apples, then top with rest of the meat mixture.
3. Roll out the remaining pastry. Brush the border of the bottom half of the pie with a little beaten egg, cover with pastry and press down to seal.
4. Crimp the edges of the pie and cut a cross in the centre for the steam to escape. Put in the fridge for 30 mins.
5. Brush the pie with the remaining beaten egg and cook in oven for 10 min. Turn the heat down to 180 deg.C and cook for a further 30 to 40 mins.
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We just used ordinary sausages and cut the skins off and didn't have any sage.
Grandma Jessie's Sausage & Apple Pie
500g pack of ready-made puff pastry
3 tbsp sage leaves, finely chopped
450g sausage meat
Sea salt and black pepper
Pinch ground nutmeg
2 large Cox's or similar sharp-tasting apples, peeled, cored and thinly sliced
1 egg, beaten
1. Preheat the oven to 220 deg.C/gas 7,. Roll out 2/3 of the pastry and use to line a 23 cm loaf tin.
2. Mix the sage into the sausage meat, season well and add ground nutmeg. Place half the sausage meat in the base of the tin, leaving a border of pastry around the edge. Cover with apples, then top with rest of the meat mixture.
3. Roll out the remaining pastry. Brush the border of the bottom half of the pie with a little beaten egg, cover with pastry and press down to seal.
4. Crimp the edges of the pie and cut a cross in the centre for the steam to escape. Put in the fridge for 30 mins.
5. Brush the pie with the remaining beaten egg and cook in oven for 10 min. Turn the heat down to 180 deg.C and cook for a further 30 to 40 mins.
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We just used ordinary sausages and cut the skins off and didn't have any sage.
